Black Forest Baked Oatmeal

This Black Forest Baked Oatmeal is a healthy version of the original cake. Celebrate the holidays with this fun breakfast (or healthy dessert).  This Black Forest Baked Oatmeal is a healthy version of the original cake. Celebrate the holidays with this fun breakfast (or healthy dessert). 

Course Breakfast
Cuisine American, German
Keyword black forest baked oatmeal, vegan baked oatmeal
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Mary Ellen

Ingredients

  • 2/3 cup oats (gf if needed)
  • pinch of salt
  • 1/2 tsp baking powder
  • 1 TB cacao/cocoa powder
  • 1/2 cup non-dairy milk (I used almond)
  • 1/2 tsp vanilla extract
  • 1/4 c frozen sweet cherries , thawed a bit and chopped
  • 1 TB maple syrup (as topping)

COCONUT WHIPPED CREAM (can make ahead of time)

  • 1 can coconut milk , placed in refrigerator overnight
  • 1 tsp vanilla
  • 2 TB powdered sugar (optional but makes it sweeter)

Instructions

  1. Preheat oven to 350.
  2. Add oats, salt, baking powder and cacao powder in a bowl and mix with fork so everything is incorporated.
  3. Then add milk, vanilla extract and cherries and mix again.
  4. Put oat mixture into 2 baking dishes or ramekins (or 1 if you're making a larger portion) and bake for 20 minutes.
  5. Meanwhile make the coconut whipped cream by opening the cooled coconut milk can and scooping out the hardened white part (leave the liquid-y part*).
  6. In a large bowl, whip the hardened coconut cream, vanilla, and powdered sugar on high until peaks form. Coconut whipped cream will last about 3-4 days in the fridge but you'll have to stir or re-whip it to get the same consistency.
  7. Top baked oatmeal with 1 TB of maple syrup, some coconut cream and a cherry!

Recipe Notes

*I keep the liquid part of the coconut milk and use it for smoothies!